Hand Hygiene in the Food Industry

Hand hygiene is essential in food preparation areas. Knowing which products to use and making sure personnel wash their hands correctly is of the upmost importance to reduce the risk of cross contamination.

The Food Standards Agency states that all staff should wash their hands properly:

when entering the food handling area, e.g. after a break or going to the toilet

before preparing food

after touching raw food, such as meat/poultry, fish, eggs and unwashed fruit and vegetables

after handling food waste or emptying a bin

after cleaning

after blowing their nose

after touching phones, light switches, door handles and cash registers, or other surfaces that could come into contact with staff handling raw food

Staff should dry their hands thoroughly on a disposable towel – harmful bacteria can spread more easily if your hands are wet or damp. Use the disposable towel to turn off the tap.

This site uses completely safe cookies to help us see how our site is being used, and to ensure the best possible user experience. Read our cookie policy here .
By clicking here, you are giving your
consent for us to use our cookies.